“Seasonally Sourced” Monday, January 30th, 2012

Cocktail Hour

chef's infusion

amuse bouche Kelly's Catch Tennessee paddlefish caviar sage crème fraîche, sweet potato blin Silver Cap Blanc du Blanc, France NV

one parsnip soup shooter basil oil Alpha Omega Sauvignon Blanc, Napa

two seared scallop fois gras butter, cauliflower mash, Natural Farms pork belly Sonoma Cutrer Chardonnay, Russian River

three braised Oklahoma lamb shoulder lamb sausage, carrot puree, Urban Gardens micro herbs Ghost Pines Merlot, Sonoma

four roasted baby turnip & bixby greens salad truffle vinaigrette, local goat cheese Moobuzz Pinot Noir, Anderson Valley

five apple brioche pain perdu stilton crème anglaise Warre's Otima 10, Tawny Port

friandise bacon bourbon chocolate truffles

Menu developed and prepared by Owner/Executive Chef Justin Thompson, Juniper